-Saute mushrooms in olive oil, add garlic and stir immediately, being careful not to burn the garlic. Add tomatoes, tomato paste, ground pepper, fennel and seasoning. Add water/broth/wine if too thick. Bring to a boil. Reduce heat and simmer for 20 minutes. -While sauce is simmering, boil pasta and shred zucchini with a julienne peeler or similar tool.-When pasta is done add zucchini while pasta is still hot to soften the zucchini slightly. Add sauce to pasta/zucchini mixture. Top with basil and Parmesan cheese.

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